Also known as:
Cottage cheese, chenna
Paneer is a type of soft, crumbly cheese with a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. It is also very easy to make paneer at home. Paneer is usually made by boiling the whole milk. Acid is added to coagulate milk. The whey water is either discarded or used in various preparations and the cheese is harvested. This cheese is called Chenna. The Chenna is pressed to form a block of cheese. This cheese block is called Paneer. Paneer is also considered to be a fresh cheese, and it is never aged. In addition, since paneer has no rennet, it is safe for vegetarians to eat. Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet. Most varieties of paneer are simply pressed into a cube and then sliced or chopped or grated. It is available in two forms, namely Soft paneer and hard paneer.
Commonly used in:
curries, salads, pakoras, sweet dishes, desserts etc.
Among other things, paneer is easy to make and easy to digest, it is a rich storehouse of nutrients. Paneer is a high-protein food, is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Paneer in moderation is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome. Paneer is a good source of protein and it reduces cancer risk and helps in lower, back and joint pain. The advantage lies in the fact that it doesn't require too much oil, and if cooked right with herbs and minimal spices it is not heavy on the digestive system either. Since paneer has no salt, it is really beneficial for people with high blood pressure or hyper tension
- main course
- side dishes